Sourdough Breakfast Bread

I keep a container of sourdough starter in the fridge as I use it to bake and I bake a lot. It looks pretty gross but it smells magnificent. Very very sour. You have to feed it on a regular basis to keep it alive but if you forget you can bring it back by simply losing most of it and then add the half flour, and half water.
I don't get all worked up about the origin of the starter. I usually use a piece of dough from a batch of lean bread and just keep feeding it.
The sourdough breakfast bread is very nice if you are looking for more fiber in your diet.
I work with ratios and for most of my bread and pizza recipes I use 60% water since it is very humid here and we are at sea level. Otherwise the dough becomes so wet it is hard to manage. The more water the more puff but you have to be able to manage it.
Basically that is 1000 grams of flour to 600 grams of water.

Ingredients
Flour 1000 grams
water 600 grams or ml.
24 grams salt
A nice blob of sourdough starter
Sugar 30 grams more or less to taste
yeast I add a sprinkle to help starter
This was a lean dough, no fat.
whole grain cereal
raisins
or dried cranberry

Sour dough starter

or dates or figs.

I mixed this batch by hand but you can use a mixer.
Mix it up, cover it up and let it sit for 20 minutes.
Using a little pot of water, dip your mixing hand in the water and give the dough a turn over and gently pull on the dough, it will still feel soft and awkward.
Do that about 3 times waiting 20 or 30 minutes between each mix. You will begin to notice the dough forming up as you go.
You can put in the cereal during initial mix or at the end. With this batch I did it at the end to give it a try and you get areas of cereal, not mixed in evenly. Add the fruit too.
Finally you are done mixing so let it sit for a few hours or an hour or put it in fridge for the next day.
Sprinkle some flour on the counter and let the dough fall out of the bowl on to it.
Sprinkle more flour at one edge and using a bench scraper lift the end with the flour and fold it over the mass. Your goal is to get the entire outside of the dough covered with flour but not too much. This is so it doesn't stick to your hands.
Next fold it again or split it in half or split it into bun size, I usually do 110 grams. Just cut the dough in half and in half again until you get 8, that is usually right.
Be real gentle with the dough, those bubble are the reason the dough gets puffy.
Fold the dough into the shape you want, I bake on a tray that has holes so it gets nicely done on all side but a bake tray will work. Place dough on tray, let it sit while the oven heats up.
You can use a loaf pan but for this kind of bread I like the whole outside to be crisp with plenty of crust. A loaf pan will keep the whole bottom soft, find for sandwich bread but not so much for this bread.
190C is what I use, 350F. If it is the entire dough the loaf will be pretty big and it will take 30 minutes to bake. I leave it in the dying oven to dry out more.
Once out of the oven let it sit for a while to cool, much easier to slice.
Sour dough bread has a not dried out look to the interior of the loaf. It is also chewy. Should have plenty of air pockets throughout the loaf.
Very good toasted.

Roasted Veg Assortment

We create this in the pizza oven but a regular oven would work too. Just make sure to spread the veggies out so they roast instead of steam. The original recipe came from a post on Instagram from NYT cooking but I could not find the recipe so I made up my own. There is no point including amounts, depends on how many you want to feed and what sort of veggies you like.

Ingredients
Veg
Onion combo sliced thin
sweeties, shallots red onion

Kale
Red cabbage or any cabbage sliced thin
Swiss Chard will dry too but takes longer

Cherry tomatoes left whole, look for really small ones.

Pepper sliced thin
Bell peppers or you could probably use some jalapenos or other varieties.

Eggplant

Garlic cut in half and more mashed garlic in oil

Chickpeas rinsed not other beans as they are not as strong and would fall apart

I would stick with dry vegetables, less water more roasting.

Dry Meat

Hard salami cut in small pieces

Pancetta or any dry pork like bacon

Maybe dried beef?

Marinate for an hour or so in this mix
olive oil
balsamic
dry herb blend, Italian or French

Put everything in a bowl with a cover mix and marinate.
Lay the veggies and meat out on a big baking tray or skillet if you do a small batch, it is so fast and easy that it would work great for any meal.

Bake at high temp, 450 or as high as you can go, our pizza oven gets up to 1200 but you have to watch it.
Our batch only took 15 minutes but a regular oven will take longer.
I thought it would be best served hot but I was wrong, hot, warm or cold it is all good.
They said serve with bread but since we were doing pizza I just put it out and people would grab up a bunch and nosh. Delightful. What a way to eat something most people avoid.

Unusual Flavours
I used these sprinkled on after roasting.

Note on Kale.
Kale is weird. Very dry. It is superb just raw but great roasted. I put some in the mix and the rest on a separate skillet and it becomes a dry crispy snack. Just spray it with oil and roast. Better than potato chips. Sprinkle with salt or some sort of seasoning that is powder.

Chorizo, garlic and mushroom soup

Easy soup if you have left over chorizo, the kind that comes in a tube and is soft.
I had half a tube leftover.
This was going to be lunch so I did not have a lot of time. Still it was delightful starting at 9am and by 11am it was done.

Ingredients:
Soft chorizo
garlic sliced or crushed
mushrooms
puree tomatoes
chicken stock
paprika
salt and pepper
thyme
oregano
olive oil

I like this chorizo. Comes from Sunset Farms.

Put soup pot on the stove and turn up the heat. Add olive oil. Add chorizo and mix around a bit.
Add garlic slices, mix some more it should sizzle.
Add mushrooms. Mine were frozen leftover mushrooms so they were soggy. That was fine it will be a soup. I chopped them up before adding to pot.
More stirring.
Add chicken stock. Mine was frozen so I just added a bit at a time as it thawed. Once I had enough liquid I just put the rest in the fridge.
Add the herbs. Stir. Should be boiling by now. Turn the heat down.
Let it sit and simmer or turn it off and heat it up later.

Note:
There are no amounts here. I use what I have and I know what we like. If you like more mushrooms add them. Rather use veg. broth that will work. Want a thinner broth add more water or stock.
Prefer a soup that is not spicy, add another kind of sausage.

In the end you will have a delightful soup. Best part is you can add a small can of tomato paste to thicken it and use it as pasta sauce. I put the remainder in containers and freeze them for another day.

This soup is all about using left-overs and items that would normally go bad in fridge and have to be thrown away.

Homemade Flat Pancetta

I have no interest in rolled pancetta. I simply want a product that I can use on pizza and pasta. When you stop thinking about rolling you can easily create a perfect pancetta in about 2 weeks. All of that is just waiting for it to cure.

Porkbelly- This recipe calls for 3 to 5 lbs. But if you have less just measure accordingly.

Pork belly from Merchants.

The Cure Rub

4 garlic cloves, chopped and minced

¼ cup sea salt or kosher salt

2 tablespoons Dominican sugar I used a bit more

4 tablespoons cracked black pepper

4 bay leaves, crumbled

1 teaspoon freshly grated nutmeg

4 or 5 sprigs fresh thyme

Optional, chose 1 or none:

1 teaspoon whole allspice, smashed

1 teaspoon fennel seeds

1 cinnamon stick broken

2 tablespoons juniper berries, smashed

mini food processor

Note: Since this is all an experiment to me, I tried this rub with Tamarind paste added. I found it did not change the flavor but I thought I would try it.

So blend this mix using a mini food processor or a mortar pestle, anything to grind everything together, it will be a crumbly mix but not a paste.

Pork belly comes with skin. It must be removed before you can make pancetta. You can use it for other things.
A really sharp knife works great, leave as much fat as possible. It takes time to do this but it is the only part of the process that is not pleasant.

Rub all over the pork belly.

Place in a plastic bag or a vacuum bag try to get air out. Place in fridge for 5 days turning it a couple of times during that time.

You will know when it is ready to come out of the bag. If you feel it before you start you will notice the fat is soft and so is the meat. Once it has been in the cure it will get firm.

Wash all the cure off but if it doesn't come off it doesn't hurt it. If you can eat it you can leave it on.

I use a bread cooling rack but anything where air can pass all around and place it back in fridge for 5 more days. The pork belly must be exposed to the cold air of the fridge.

Before putting it in the fridge sprinkle with black pepper. I just bought a big container of course ground black pepper, works great.

Once again you will notice when it is done. The meat changes color to dark red like bacon. the fat will be very firm like there is no more water in it. The fridge has sucked all the moisture out of the meat and fat. Now it is pancetta.

You can at this point use it. It will slice very easily. It will be dry and firm. It even smells good.

bag sucker

I have this device that sucks the air out of a bag. That is what I do to store it in the freezer. I also cut it into usable sizes. It also keeps better in fridge if the air is sucked out of the bag.

Note: The reason I do not roll it is because I don't see the point. We use the pancetta for pizza, pasta, this last batch I was able to slice like bacon but it tastes better. So for me the roll gets in the way.
Since this process is so easy and is just a matter of less than 2 weeks, I don't buy bacon anymore I just use this.
Buying pork belly. That is really the major issue with this product. I was buying the frozen porkbelly from BB but it is in small pieces. So I bought a porkbelly from Merchants. I bought it because I wanted to render lard. Aside from the fact that the people that produce it cut off all the fat, the actual pork belly is lovely. I did get some fat for lard but it is gigantic so I cut it is half, stored some in freezer and made two nice big pieces of pancetta.

One more thing. Most recipes call for the curing salt. It as nitrates. Many say that nitrates cause cancer but studies have proved that they don't they are actually in lots of food we eat. I did not use curing salt because it never leaves the fridge. Also I used the flaked salt from Anguilla Sand and Salt, it is nice salt.
Any salt will work and you can use the curing salt.

I scoured the internet for recipes and tips, I was looking for a simple way to make this without a bunch of stuff I don't have.

It is delightful, come over anytime to give it a try.

on the rack

A leftover lunch

This is it!

Today I have leftovers I hate to waste.
Roast Greek chicken thighs
little tomatoes that need to be eaten
mushrooms
leftover chicken fat and chicken jello from the chicken thighs
I made French bread from leftover pizza dough
that should be enough but I will add a pack of brie cheese baked because we are piggies.

I started with melted oil in skillet, added chopped garlic and basil and added whole tomatoes, don't cut them up.
When skins started to wrinkle they were done. I added shredded chicken to the mix and some paprika sprinkled on that.
Next sliced mushrooms to a new pan. Butter in pan, add mushrooms and fresh thyme and let them go until brown. Don't have to stir them, just tip them over a bit to brown.
Next using the chicken jello and additional mushrooms made soup. The chicken jello was loaded with garlic and lemon. I added a piece of hot pepper and called it hot and sour mushroom soup.
Brie, stuck some rosemary and garlic in the top and baked it until soft.
So all of it could go on the bread or get dipped in bread and eaten separately. It's really nice to have leftovers.

What was left.

Pizza on the Road

Fresh mozzarella is best!

Can't make pizza without a pizza oven, don't like most pizza in restaurants, I am from New York so I gots to have pizza... what's a girl to do?
We are in Dominica on a job. We are housed in the currently closed university housing and they just so happened to have a kitchen on the grounds we can use.
It has a big commercial stove and a couple of inexpensive counter top ovens electric.
But until I found a recipe for really quick dough and a very cheap Chinese made flat steel pan I had to go without.
The pizza dough recipe is so simple and so fast I am kicking myself for not knowing about it sooner. It came from www.ricardocuisine.com. It is called homemade pizza dough. It is fabulous.
Dough
1 cup warm water
1 tea yeast
1 tea sugar
1 tea salt
2 cups flour

Don't judge my stove.

Mix the yeast the water and the sugar and let sit to proof 5 minutes.
add the flour and the salt.
I mix by hand, no mixer here.
Let it sit for an hour, Ricardo says a half hour so that works if you run out of time. You can also store in fridge till ready to use that day or freeze it, I did that, it works too.
Note: I would not double this recipe. Flour gets funny when you add more. So either cut back on the water and add till you are happy or do them in batches.

simple but effective

Flour board or table and spread your dough gently as usual. Oh, you should have already heated your counter top oven that has an exposed element and put your dry steel skillet on the stove and cranked it up but not too much, commercial stove gets really hot really quick. This might work on a regular range I will give it a go.
Have some corn meal ready and sprinkle on skillet.
Pick up your spread dough and gingerly place it on the already hot skillet.
Use a squirty bottle to add olive oil to the top. This keeps the sauce from wetting the dough.
Then spread sauce. Don't put too much. That is really for any pizza, don't add too much sauce.
Add cheese and toppings. Once again don't get carried away. Overloaded pizza becomes something else. Pizza is a delicate balance of flavours, if you load it up it is more like an open faced sandwich.
Have a spatula handy and shove it under the dough which is already well on its way to being done. You can see it bubbling on the top.
Move the pan around on the stove, shake it and look underneath. If the dough is getting brown in spots it is ready to transfer to oven. The oven is hot, make sure the top element is red.
Get the pizza as close as possible to the top even if you have to put an additional pan to lift it a bit.

make sure it has exposed elements to brown dough

It will not take long keep a watch. Move the pan with the pizza on top to the oven. Shift it if your oven gets hotter in some places.
It is done. It will have the nice brown spots, the crust will be chewy inside crusty outside. Perfect.
A word about sauce...
If you have nice fresh tomatoes and a blender or food processor there is no need to struggle with sauce that takes hours or something out of a jar or can. Just cut up tomatoes, dump in blender and blend. Add a small can of tomato paste. Add seasoning such as garlic, basil, oregano, make it your sauce. You don't need to cook it. Just put it in a jar and store in fridge. It works great and gives pizza nice fresh taste, not heavy or greasy. It is also vegetarian for all your vegetarian friends. If you want meat you can add it to the toppings.

Goat Water

I found organic mutton and lamb at Proctors so I made the goat water with that.

Goat water Montserrat style

PUT
Frozen cubes of mutton or goat 2 packs it has bones
enough water to cover the frozen cubes in a pot
put on stove and cook on high until the meat thaws and starts to cook and cook for a while
add more water if needed
keep pot open
skim off foam my organic lamb did not have foam. I think that is good

ADD
3 large cloves of garlic that have been mashed up
chop half large onion
chop 3 potatoes or you could use tania
chop 3 carrots
fresh thyme
a little hot pepper
pepper and salt

COOK
covered until the lamb is soft.
everything will be soft at this point

ADD
half cup bisto or flour with half cup cold water mixed in
stir

at this point turn it off and let it sit on the stove until ready to eat.
then reheat and eat.
very good with garlic bread

Chicken or steak Avocado lunch

Use
left over grilled chicken or steak, cold or warmed and shredded or sliced thin.
Cannelloni beans drained and rinsed then mixed with olive oil and vin of choice
avocado cut  in half or sliced
Put
beans and chicken in hole.
Place
on plate with mixed green salad with homemade croutons and oil vin dressing

Home made croutons

Slice and dice
stale loaf of french bread or any bread.
bread into bite size pieces

Saute 
in frying pan with olive oil and herbs of choice until a little brown on outside but soft on inside.
This takes only  a few minutes.

Use warm or cool

Crisp bacon crumbled is also good on this salad.
I cook the entire package of bacon when I get it then store it in fridge to use on salads etc.

Makin Bacon

Recently I had some super bacon at of all places Disney in Orlando. It was in a nice little restaurant at the resort and the food was superb. They had a pepper crusted bacon. So good
 I got it twice.

So naturally I had to make some. Got myself a huge pork belly from the local restaurant supply house and cut off a 6 lb. chunk. Then I cut that into 1 lb. chunks.

We don't have pink salt available on island so I settled for Mortons Quick Cure, figured it would be
the safest one for my new bacon experiment.
Following  directions on the bag I measured the correct amount of cure for each cube of belly and placed it all in a plastic bag in the fridge for what was originally a week but turned out to be 3 days because I ran out of time.

I did not realize I could add all the other stuff into the original brine bag so I waited until it was time for the smoke to apply the local brown sugar and course ground black pepper to the outside.
That was after I washed off the cure.

Now  I was ready for the oven.
We had chopped up some seagrape wood into small slivers and saw dust. I made a fire in the pizza oven and waited until it was down to almost nothing, under 200 F. before putting in the wet sawdust in an old cast iron skillet. I am sure we will perfect this method in time to come.

We use a tuscan grill in the oven for cooking steak etc. and it was perfect for the cubes of belly.
The skittle full of sawdust was happily smoking away so I put in the belly and shut the oven, not all the way and left the chimney open.
I checked it a few times and basically left it all night to smoke.
In the morning, the bacon was done. Even without pink salt it was pink. The fat was drawn down nicely and it smelled smokey.
Next the taste test.

Delicious.
It was no  longer pork, it was now bacon. I cut off the rind before putting the slices in the
skillet. I can use the rind to make cracklin.
This was a great experiment, the bacon is very good and I will certainly do this again.

Egg and sausage Pie

Egg pie is nice for brunch or lunch. Easy to make if you have pre-made crust.
It's very quick too.

Egg Pie with smoked sausage, gruyere cheese and lardons.

1 pie crust
5 or 6 eggs
2 or 3 smoked brat sausage
1 cup grated gruyere cheese
1 cup of lardon
1/2 cup milk or buttermilk or cream

In a bowl, break the eggs and beat with a whisk. Add some liquid and beat. Add grated cheese, salt and pepper.
Put the crust in a pie pan and arrange sliced sausage on bottom.
Pour the egg mixture over the sausage.
sprinkle the lardons over lightly.
Put in hot oven, 400.
Bake until the egg mixture rises and browns a bit and the lardons look crispy.
Eat hot or eat cold.

Pork Tenderloin on sugarcane skewers

Found some nice small tenderloin and decided to try them sliced and marinated on skewers and
Here's the recipe...
Pork Tenderloin sliced long and thin
Lime whole chopped
Tamarind sauce or pulp no seeds
Garlic cloves
White wine enough to make blending easy
S and p
Sugarcane split into skewers
I also soaked some in rum

grilled. 

Blend in blender all but pork and sugarcane. Marinate pork strips for a while or in fridge half day.
For spicy just add hot pepper to mix.

Heat up the grill.

Roll the marinated pork strips on cane skewers.
Grill
It doesn't take too long.
Excellent and it could be used as a starter or main.

Veggie Chips

As I was passing through SXM, St. Maarten airport I stopped at a new cafe type restaurant, Paris

Bistro or something like that. They had good sandwiches and with them you got a free bag of chips, not potato chips, veggie chips. They were excellent! I don't care for veg but I liked these a lot.
Naturally have to make my own using local ground provision and some of the things they used in the veggie chip bag.
Dasheen or taro makes a great tasty chip.
Cassava even better, a little sweet, not too much, very tasty
Yams taste good going in but has a funny after taste, not for everybody
I have not tried Tania yet will update later.
Then I turned to more traditional veg.
Carrots are fantastic and you really wouldn't think so
Beets also delightful
String beans, you must cut them up or they take forever to deep fry
Eggplant was a failure, gets all mushy, tastes good but not a chip

So far this is all I have done but it is very easy to do...
tall pot with oil, don't fill it too much couple of inches
heat oil to 350f
slice up veg using a mandolin or a vegetable peeler works great
Don't overload the pot or they don't crisp up
The string beans take the longest and you just have to do a test to see how long.
Around two minutes for the thin sliced veg.
shake them out on a paper towel and sprinkle with salt
Let them cool then put them on an oven tray and let them dry out a bit more in a warm oven.
You can re-crisp them that way too.
Really Really great alternative to potato chips but I like them too.

Kitchen Travel Essentials

We travel a bit for business. When I say travel I mean we go to an island and stay for maybe a year or
more. Since I have done this a couple of times I realize there are things you should bring along to save the trouble of finding them or not getting them at all.
Most islands in the Caribbean have substandard kitchen supplies and now since most of them are being supplied by Chinese products, they also have bad bedroom stuff, curtains, towels, you name it if you are buying from a local shop the towels are half polyester blend and so are the sheets. Just plain awful to use or sleep on. If you are renting a furnished apartment you normally get the leftovers from the last tenant or the cheap curtains and furniture that do the job but don't make for pleasant living. So now if possible I bring it from home, ship it on a boat and remove all the items from the house or apartment I can and store them away until we leave. Saves their stuff for the next lucky tenant and lets me have something that makes me feel like I want to live there.
I like to cook and it is important to have the basic tools you need to do what you want. Not everything, sometimes buying something on island is the best way to go, you might even find an unusual item you can't get at home like a lovely large tawa or those big propane gas burners that are far better than any small gas stove in an apartment.
But for me, there are items I have collected over the years that I like to bring along.

Three really good knives
Big kitchen knife
Bread knife
Paring knife

Pots and Pans
Large stock pot with lid
Med. size pot with lid
Small pot
lasagna pan
cookie sheets

Hand Tools
Ladle
Kitchen spoon
Kitchen spoon with holes
Kitchen fork
Spatula
Can opener
Wine opener
Spreader
Measuring cup
Funnel
Pepper Grinder
Bench scraper
Vegetable peeler (good one)
Grater
Decent potholders
Cotton towels, I really like old cotton T shirts cut in half

Electric Items
Hand Blender serves as a regular blender too.
Convection Oven is much better than the gas range in an apartment.
Toaster, their toasters never work.
Coffee maker cause we like espresso.
Usually the place has a microwave

I have also found that using the dining utensils in rented places is just plain awful. So, I bring just enough of the good stuff we have so we don't have to eat with forks that rust the second time you wash them.
If I can pack items in big plastic bowls with lids I bring them along for baking.
Wine glasses are nice since they are generally poor quality in shops and the kind with tiny mouth rims that are hard to drink from, why do they make those anyway?
We buy suitcases, lots of them and I use them to pack the easily transportable items often on the plane. If it is a large item I can ship it on a boat but it takes longer and depending on the size of the job you might want to exclude the large ticket items like an oven and just get one on island.
On this last job I had a welder create for me a pizza oven made from an old water tank. We call him Bender.

I was hit by a truck

Seriously, I got hit by a van today in Nevis. It was not pleasant. First you don't see it coming. Minding my own business I am crossing the street. It is a stop sign so naturally you would think the guy in the van would look both ways before entering the road. He did not. He hit me dead on but fortunately the kid in the passengers seat screamed STOP! and he did.
Let me tell you how it feels to be hit by a truck. Not great. First you are completely unaware thst it is happening....no one expected the Spanish Inquisition. I am on the ground, actually the pavement and I have been pushed a bit. My head is covered in scrapes and I am assuming  bruises. They are coming. Knees and elbows are abused. I found that I had chest pain probably due to the trauma. Glasses destroyed. But... I am alive. I look like hell but these things will pass.
Strangest thing, when I am on the pavement I am aware of what is going on and I yell out STOP. I look and see the chassis of the vehicle and am trying to figure out in those few short seconds where I can go to avoid the most damage. Weird.
The guy that hit me just called. He was so sorry that I felt bad. Here I am covered in bruises and I feel bad. So I look at it this way. I got really lucky, I could be dead. I move on, I had an incredible experience it was not pleasant but I lived. Now I can tell everyone I got hit by a truck. Who can say that?

Note: I found out later that the guy driving the truck was blind in one eye, they eye he needed to see me. He was working for someone and his job is driving the van. Nice.

Super Salad

I dont care for veggies so when I make them they have to be easy to eat and tasty. I hate salads where you have to fight big chunks of lettuce and veg.
I like using a mandoline to shred veg. as it makes nice fine shreds of a variety of things that mix well into the salad. It is a serious machine so use with care.

Really good salad super easy.
Ingredients:
Variety of colorful lettuce
Cabbage green or red
Radicchio
Spinach
Carrots
Beets
Sprouts
Zuchinni is good too shredded

Prep:
Chop lettuce and radicchio like you would for Cesar salad  so the pieces are bite size
Use a mandoline to shred carrots beets and cabbage
Mix all and sprinkle sald with sprouts

Add dressing
My current favorite is blue cheese
Chunk of blue cheese
Sour cream or yogurt or cream
Mayo
Vinegar
Garlic
S and p

Half and half for the cream and mayo
Vinegar to taste
Crumble half the chunk of blue cheese and add to mix
Blend with hand mixer or blender
Add more of the liguid depending on how thick you like it
Put in fridge for a bit
Pour on salad then sprinkle on remaining blue cheese crumbles
Mix
Add croutons or nuts or bacon

The smaller the grates of carrot, cabbage and beet the better they blend with the lettuce
I don't like tomato in salad. I like to be able to get a fork full of everything and not have a big chunk of something else in the mix. Besides tomato takes over the salad.
If you use oil and vinegar you can put shredded cheese on salad but with the blue cheese there is already enough
Bacon bits are nice too or prosciutto or jambon shreds fried crisp
Walnuts or pine nuts are nice in this salad

Dasheen or cassava chips

Dasheen is like a starchy potato. It is a provision vegetable in the Caribbean. In other places they call this root taro.

You can fry them roast them bake them and mash them. You can even make them into bread.

I am making fried chips.

What do you need to get this done

Large dasheen
Oil
Salt

I used a slicer but a mandolin will work. Good fresh dasheen is tough to cut.
Peel off the tough outside skin.
Slice them thin like you would for potato chips.
Get the oil hot in a good high pot.
350F
Don't overload the pot.
Fry in small batches.
Dry on paper sprinkle with salt
Eat with dip or plain

If you make them thicker you can use them like a cracker.

Dasheen is a root vegetable.

Half and half tortillas

If you have trouble working with corn flour try splitting the flour. Use all purpose white four and the tortillas will be easier to manage but still have that corn flavor. 

1 cup flour
1 cup corn flour
1 cup water
1/3 cup oil
1 tsp baking powder
1 tsp salt

Combine all into soft ball.
Split into 16 piece
Let rest 15 min.

Roll out each ball into thin round using flour to keep from sticking
Use a flat skillet or tawa heated med hot
Let them bubble and slightly brown on bottom then flip.
Let cool 

Little dough balls

Roll out very thin

First side done

Finished tortillas

Chicken wing coconut curry

Chicken wings or chicken
Coriander seeds
cumin seeds
pomegranate seeds
cardamon pods
chili powder
turmeric root
mashed garlic
coconut milk
tamarind sauce
tomato
onion
cornflower
coconut oil
sugar cane
Methi
dasheen
coconut cream

Put oil in skillet and all seeds roast for a few minutes don't burn
Add garlic onion turmeric and saute
add chicken wings
add coconut milk and tamarind sauce
add tomatoes and sugarcane
Cook bubbly
Sprinkle corn flour to thicken
Fed methi towards the end
Before serving add coconut cream and stir

Serve with rice and naan

Chicken wing soup with coconut dumplings

Easy soup if items are prepped.
Chicken wings
Tamarind sauce
Coconut milk
Local herbs
Ginger
Garlic
SP
Sugarcane pieces

water

Put items in pot with water to top of chicken.  Cook till chicken is done and remove it. Strain solids keep liquid.
Put liquid in pot and add
Chopped onion
Dasheen
Carrots
Tania
Yam

Simmer veg until soft add chicken taste for seasoning.

Skim off froth on top

Add more coconut cream

Create spinners
1 1/2 cups flour
1/2 cup lard or butter
3/4 cup grated coconut
Water
3/4 tea Salt
Blend butter and flour until grainy
Mix water and coconut and add enough to made a dry dough
Don't over mix
Pull off bits of dough and roll into long dumplings
Drop into soup
Cook till done
Chop fresh herbs and sprinkle on soup before serving

Grill chicken on sugarcane skewers

Grill meat on sugar cane serves a couple of needs. Skewers require a stick of course and the sugar in the cane not only give meat flavor but also tenderize.  It also makes a nice presentation. 

Skinless chicken breasts cubed
Raw sugarcane

Use enough of each item to make a marinade that will cover all chicken.

Tamarind sauce
Coconut milk or cream
Local fresh herbs
Ginger root
Garlic
SP
Lime
Blend herbs and two liquids in blender

Mix all but lime and sugarcane and let marinate in fridge
When it's time to eat heat up the grill
Create skewers from cane
Put two or three cubes of chicken on each skewer
Grill in slow oven
Remove and serve with chunks of lime.